- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- THE HOOD FILTERS ARE OILY AND DEBRIS IS HANGING. TO PREVENT HEALTH HAZARDS AND FIRE ACCIDENTS, CLEAN THE FILTERS FREQUENTLY.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
01/29/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE DRINK DISPENSER HOLDER WAS SOILED. CLEAN, WASH, RINSE AND SANITIZE. THE DRINK DISPENSER HOLDERS HAVE TO BE CLEANED AT LEAST ONCE IN A DAY. AT THE TIME OF INSPECTION THE DRINK DISPENSER HOLDER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- THE HOOD FILTERS ARE VERY OILY AND DIRTY. TO PREVENT FIRE ACCIDENTS AND HEALTH HAZARDS, CLEAN THE FILTERS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- CLOSE THE FACILITY DOOR TO PREVENT DUST AND PESTS. YOU CAN OPEN THE DOOR ONLY WHEN THE SCREEN DOOR IS AVAILABLE. AT THE TIME OF INSPECTION THEY WERE CLOSED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
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07/29/2013 | Routine Inspection |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- THE FILTER HOLDING RAILING IS SOILED WITH DEBRIS. KEEP IT CLEAN TO PREVENT FIRE HAZARDS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN FLOOR IS SOILED WITH DEBRIS ON THE FLOOR. KEEP IT CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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01/29/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE PROP DISPENSERS AND HOLDERS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING FLIES AND THE BAR AREA WAS TREATED BY A PCO ON 8/28/12.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/05/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s) Equipment
- Locations:
- bar(s) Pop Guns/holsters
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- OBSERVED DRAIN/FRUIT FLY EGGS/EGG CASINGS IN THE POP GUN HOLDERS. CLEAN DAILY TO PREVENT CONTAMINATION. CHEST FREEZER AT THE BAR AND THE REACH IN FREEZER IN THE WALK IN COOLER HAVE EXCESSIVE ICE CONDENSATE BUILD UP TOUCHING THE FOOD PACKAGING. DEFROST AND CLEAN THE FREEZERS AND KEEP CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- FRUIT/DRAIN FLY EGGS IN BAR POP GUN HOLDERS. ELIMINATE THE FLIES. CLEAN BAR AREA TO ELIMINATE PEST HARBORAGE CONDITIONS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR OF THE BAR, ESPECIALLY UNDER THE BAR AND COOKING EQUIPMENT.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST AN HAD WASHING REMINDER SIGN AT THE BAR AND REST ROOM HAND SINKS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- Walk-in cooler
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER FLOOR HAS LARGE CRACKS. REPAIR THE CRACKS AND SEAL THE CONCRETE FLOOR (GROUT AND DURABLE PAINT ARE ACCEPTABLE). MAKE THE FLOOR SMOOTH NON-ABSORBENT, EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not easily accessible, Used for culinary purposes
- Corrections:
- Make easily accessible., Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- BOTTLED BEER STORED ON ICE IN HAND SINK. USE A CLEAN SINK/OTHER MEANS TO STORE BOTTLED BEVERAGES. KEEP HAND SINK AVAILABLE FOR HAND WASHING ONLY FOR CONVENIENT HAND CLEANING, AND TO DISCOURAGE USE OF DISH WASHING SINK FOR HAND CLEANING. CORRECTED BY REMOVING THE BEER AND ICE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
07/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s) Utensil(s)
- Locations:
- bar(s) Pop Guns/holsters, Kitchen/ Food Prep Area
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- OBSERVED THE POP GUN HOLDER WITH OLD STICKY DEBRIS AND HAIRS ON IT. KEEP CLEAN. CLEAN DAILY. OBSERVED KNIVES ON MAGNET RACK WITH GREASY DEBRIS COMING FROM THE RACK. KEEP CLEAN. SPATULAS IN THE HOLDER OVER THE GRILL ARE NOT CLEAN. KEEP CLEAN. NOTE : ABOVE ITEMS WERE LEFT UNSANITARY FROM YESTERDAY SERVICE. CLEAN THROUGHOUT EACH DAY, AND BEFORE LEAVING AT END OF DAY TO PREVENT PEST HARBORAGE AND TO PREVENT BACTERIAL GROWTH., CORRECTED BY CLEANING NOTED ITEMS AT TIME OF INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR REPEAT CRITICAL VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- beer cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OBSERVED SCALLOPED POTATOES PREPARED 3 DAYS AGO, AND OPENED MILK (INCLUDING ONE CONTAINER WITH MANUFACTURER DATE OF JAN 9. DATE MARK AT TIME PREPARED/OPENED TO USE WITHIN 6 DAYS AFTER MAKING OR OPENING. CORRECTED BY DISPOSING OF THE MILK.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- bar(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE PERSON IN CHARGE/BARTENDER DID NOT WASH HANDS BEFORE STARTING WORK TODAY, AND WAITING ON A CUSTOMER. WASH HANDS WHEN YOU ENTER THE BAR, OR FOOD STORAGE AREAS. CORRECTED BY WASHING HANDS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- Kitchen/ Food Prep Area, bar(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- CLEAN THE FRYER AREA ESPECIALLY THE SIDES OF FRYERS AND CREVICES. DEFROST THE CHEST FREEZER AND CLEAN IT. THE KEG COOLER HAS OLD DEBRIS. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- bar(s) Walk-in cooler
- Problems:
- Not clean, Not clean
- Corrections:
- Keep clean, Keep clean
- Comment:
- THE FLOOR UNDER THE BAR, UNDER COOKING EQUIPMENT, UNDER THE PREP COOLER HAVE BUILD UP OF OLD DEBRIS AND GARBAGE. STORAGE ROOM AND WALK IN COOLER FLOORS ARE. NOT CLEAN. THE WALK IN COOLER WALLS HAVE OLD DRIPPING DEBRIS. CLEAN AND MAINTAIN DAILY. ALSO CLEAN THE BAR WALK WAY INCLUDING THE MATS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Cookline
- Problems:
- Not durable Designed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OLD SOILED ALUMINUM FOIL USED AS A SHELF LINER UNDER THE FRYER. REMOVE THE FOIL AND PROVIDE A DURABLE, EASILY CLEANABLE SHELF LINER.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- bar(s) ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED A BOTTLE OF POP STORED ICE BIN DRINK ICE. CORRECTED BY REMOVING THE POP BOTTLE, AND DISPOSING OF THE ICE.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- Ladies rest room
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/17/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED BY ADDING ASTERISKS TO HAMBURGERS AT THE FOLLOW-UP ON MENU ADVISORIES.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY SCREENING AND EDUCATING EMPLOYEES ON BIG 5 FOODBORNE ILLNESS/SYMPTOMS AND REQUIREMENTS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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08/31/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- NOT CORRECTED: PROVIDE ASTERIKS AT ALL HAMBURGERS ON MENU. CORRECTE WITHIN 1 WEEK. FAX RISK CONTROL PLAN.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F FOOD TEMPS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Person in Ch
- Comment:
- NOT CORRECTED: EMPLOYEES HAVE NOT BEEN SCREENED FOR BIG 5 FOODBORNE ILLNESS EXPOSURE OR TRAINED IN REQUIREMENT TO WAIT 24 HOURS FREE OF SYMPTOMS AFTER EXPERIENCING VOMITING/DIARRHEA FROM AN INFECTIOUS SOURCE. SCREEN AND TRAIN EMPLOYEES FOR ILLNESS PREVENTION (FORMS PROVIDED). CORRECT WITHIN 1 WEEK. FAX RISK CONTROL PLAN.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
08/23/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar(s) Pop Guns/holsters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLIME AND DEAD DRAIN FLIES IN THE POP GUN HOLDERS. CLEAN AN MAINTAIN. NO OTHER FLIES WERE OBSERVED IN THE FACILITY, TREATED BY A PCO YESTERDAY. CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU ADVISORIES ARE INCOMPLETE. PROVIDE ASTERISKS AT ALL HAMBURGERS SHOWN ON THE MENU., ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT TOMATOES AT 45-47F AN BANANA PUDDING AT 45F IN THE PREP COOLER. HOLD AT OR BELOW 41F. DISCARD ALL POTENTIALLY HAZARDOUS FOOD COLD HELD AT OVER 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEE INTERVIEWS: THE OWNER DID NOT SCREEN EMPLOYEES WORKING AT TIME INSPECTION FOR BIG 5 FOODBORNE ILLNESS EXPOSURE. EMPLOYEES ARE NOT AWARE OF REQUIREMENT TO BE SYMPTOM FREE BEFORE RETURNING TO WORK AFTER EXPERIENCING THE SYMPTOMS OF VOMITING/DIARRHEA. USING THE MDA FORMS A & B PROVIDED BY WCHD, SCREEN AND PROVIDE TRAINING IN ABOVE REQUIREMENT FOR ALL EMPLOYEES, OR DEVELOP YOUR OWN PROCEDURE THAT MEETS MICHIGAN FOOD CODE. , ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
07/27/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY PROHIBITING SMOKING INDOORS. NO EVIDENCE OF CIGARETTE SMOKING INDOORS OBSERVED AT THIS INSPECTION. NO ASHTRAYS OBSERVED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO PROPERLY SET-UP THE 3-COMPARTMENT SINK WITH 1. WASH 2. RINSE 3. SANITIZE SOLUTIONS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
01/25/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- EMPLOYEE SMOKING BEHIND BAR. A MAKE-SHIFT ASHTRAY WITH PARTIALLY SMOKED CIGARETTE OBSERVED NEXT TO 3-COMPARTMENT SINK. SMOKING IS PROHIBITED IN FOOD ESTABLISHMENTS. ENFORCE SMOKING BAN AND REQUIRE ALL EMPLOYEES TO SMOKE OUTDOORS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Below 100 ppm
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- 3-COMPARTMENT SINK SET-UP INCORRECTLY WITH 1. WASH 2. SANITIZE 3. RINSE SOLUTIONS. TO PROPERLY WARE WASH, SINKS MUST BE SET UP AS FOLLOWS: 1. WASH WITH HOT, SOAPY WATER, 2. RINSE WITH CLEAR WATER, 3. SANITIZE IN QUATERNARY AMMONIUM SANITIZER SOLUTION FOR AT LEAST 30 SECONDS. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING PROCEDURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Locations:
- hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD VENT FILTERS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- REPAIR/REPLACE THE DOORS OF THE 2 CHEST FREEZERS TO PROTECT FOOD FROM POSSIBLE EXPOSURE TO INSULATION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD FOR THE LIGHT IN THE VENTILATION HOOD.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- INCREASE THE SANITIZER CONCENTRATION TO 50-100PPM CL IN THE WIPING CLOTH BUCKET.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/19/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Locations:
- hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENT FILTERS OBSERVED WITH HEAVY ACCUMULATION OF GREASE/DUST/SOIL. THE VENTILATION SYSTEM MUST BE KEPT CLEAN TO PREVENT CONTAMINATION OF FOOD AND TO REDUCE THE RISK OF FIRE. CLEAN HOOD VENT FILTERS NOW AND SCHEDULE CLEANING FOR HOOD INTAKE.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- GAPS PRESENT AT THE BOTTOM OF THE BACK DOOR. DOORS MUST BE TIGHT FITTING TO PREVENT THE ENTRY OF PESTS. INSTALL DOOR SWEEP AT THE BOTTOM OF THE BACK DOOR TO CLOSE GAPS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- walk-in cooler(s) ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE PAINTED WOOD CEILING OF THE WALK-IN COOLER OBSERVED PEELING, BOWING, AND DETERIORATING. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR TO PREVENT THE CONTAMINATION OF FOOD AND FOOD ITEMS. REPAIR OR REPLACE THE CEILING IN THE WALK-IN COOLER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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07/23/2010 | Routine Inspection |
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